The perfect cake for afternoon tea or a summer lunch party.  Fresh seasonal flavours bring oomph to a lovely light sponge cake.

Prep time: 15 mins 

Cooking time: 45 mins 

Serves 4 

Ingredients 

• 500g Mango 
• 200g Butter (Room Temperature)  
• 4 Eggs (Room Temperature) 
• 200g Self Raising Flour 
• 150g Vanilla Yoghurt  
• 125g Raspberries 
• 200g Caster Sugar 
• 100g Desiccated Coconut  
• Icing Sugar 

METHOD 

1. Preheat the oven to 160°C. 
    
   Peel the mango and reserve one cheek for garnishing. Weigh out 500gm of peeled mango and cut into 2-3cm pieces, then set aside. 
    
2. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the eggs, one at a time, combining well between each egg.  
    
   In the same mixer bowl, add the flour, desiccated coconut and yoghurt. Fold in using a rubber spatula until well combined. 
    
   Then add the 500g of diced mango and half of the raspberries and fold through once more. 
    
3. Oil and line the bottom of a 22cm cake tin and then thoroughly oil the sides. Add the mixture to the tin, smooth gently and place into the oven for 45-55 mins or until cooked through and a toothpick comes out dry. 
    
   Meanwhile, place some extra coconut onto a baking tray and toast in the oven for around 10 minutes or until golden.  
    
   Remove cake from the oven and set to cool in the tin for at least 1 hour, before taking it out of tin.  
    
4. Serve mango-raspberry sponge cake at room temperature. Dust with icing sugar, sprinkled with toasted coconut. Garnish with fresh raspberries and slices of mango. 

Chef’s Note: 

When adding the eggs to the sugar butter mix, be careful not to overmix or you risk splitting the batter. 

Ready to Cook:

Let us do the heavy lifting for you - order the ingredients for this cake as a Ready to Cook meal kit!